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The articles listed have been provided with the intent to lend support of your efforts in running your operations as professionally and successfully as possible.

LEED and Green Sustainability

• How to Earn Green Points
  Want to be greener and wondering how to get there?
• Food Waste E-Newsletter Archive
  LeanPath's past E-Newsletters on reducing food waste
• What motivates businesses to purchase green products?
  Most care about the environment
• Green Home's "what you need to do to green an event" Guide
  A "To-Do" list to get green
• Creating a Sustainable Future
  Worldwide efforts to create a sustainable health system.
• Hospitals Reduce Greenhouse Gas Emissions
  Taking a "Less meat - Better meat" approach to foodservice

Patient Satisfaction

• Kitchen Design: Patients Have It Their Way (Room Service)
• Kitchen Design: Keeping It Simple (Pods)
• Room Service improves Patient Satisfaction and Food Intake
• Improving Patient Satisfaction with Room Service
• Transformation to Room Service Delivery
  Pediatric Hospital's focus on family-centered care
• Switching from Tray Lines to Pods
  Upgrade kitchen without big spending
• Hospital Foodservice and Patient Experience: What's New?

Operations

• Strategic Healthcare Retail
  A Retail approach can be a tangible component of patient care
• Food Protection Connection: Food Code Update
  A glimpse into the future of sanitation regulations.
• Who Will Direct the Foodservice Departments in the Future? by Mary B. Gregoire, PhD, RD, FADA & Karen R. Greathouse, PhD, RD
• Food Safety PowerPoint Foodborne Illness Can Cause More than a Stomach

Cultural Diversity

Optimize your client/patient interactions to ensure the best nutrition care, menu planning, meal delivery and compliance pertaining to cultural competence issues

• Dining Sweet Spot - by Bryan Ochalla
• The Many Cultures of Caring - by Anya Martin
• Navigating Cultural Competency
• Dining, Memory and Aging: Food For Thought by Judah L. Ronch, Ph.D.
  Think differently about issues concerning the elderly as they relate to dining and well being

Financial

• Institutional Food Is Making Statement
  As competition has increased, institutions are realizing that improving their food goes a long way toward improving their bottom line
• The Group Health Medical Home at Year Two
• Hospital Room Service Delivers
  FCSI Room service not only delivers food but also bottom-line results